Why Full-Fat Dairy Is Healthier Than Previously Thought
Canadian researchers from the University of Toronto conducted a 12-week experiment with 74 overweight adults and found that daily consumption of three servings of full-fat dairy products does not lead to weight gain or raise cholesterol levels. Participants who consumed full-fat dairy even normalized their blood pressure and got more calcium, protein, and vitamin D. The effect is explained by the 'dairy matrix hypothesis': fats in whole foods are bound to proteins and minerals, ensuring gradual absorption.
Canadian scientists from the University of Toronto, led by Professor Harvey Anderson, conducted a 12-week experiment involving 74 overweight adults to determine the effect of full-fat dairy products on health. Participants were divided into three groups: the first followed a calorie-deficit diet with minimal dairy, the second ate with a neutral energy balance but consumed three servings of full-fat dairy daily, and the third did not restrict calories and also included three servings of fatty dairy products. After three months, researchers found no difference in weight gain, fat mass, or cholesterol levels between groups. Moreover, participants in the 'dairy' groups normalized their blood pressure and got more calcium, protein, and vitamin D. Scientists attribute this to the 'dairy matrix hypothesis': in whole milk, cheese, or cottage cheese, fats are bound to proteins and minerals, ensuring gradual absorption and preventing sharp spikes in blood lipids. Anderson noted that those who consumed three servings of dairy showed no adverse cholesterol markers or signs of insulin resistance. The study was published in ScienceDaily.